Prosciutto Mushroom Pasta in a Porter Cream Sauce

I’ve figured something out. I have a reverse sense of fear. Is this a thing? I think so, even if it’s a term I just made up. I’m terrified of things that shouldn’t scare me, like mall Santas, commitment, and going on a cruise.

But things that should scare me like almost dying in Morocco and jumping out of airplanes, those things sound fun and exciting. The thought of having the same job for 30 years sounds frightening, but quitting my job to write about beer wasn’t (even without any certainty of income).

This all points to the same issue: I must be miswired on some fundamental level.

I’m OK with this, to be honest, I prefer it. There is a long list of things I’d change about myself if given the chance, but this isn’t one of them. Maybe my life would be a bit easier if I was more typical, but clearly “easy” isn’t something I’ve ever strived for.

For now, I’ll continue to do things that don’t make sense like putting beer in all the things and taking a perfectly lovely vegetarian pasta and covering it in pork. And I hope you’re OK with that since I like you.

And I want you to stick around. Especially because of all the lovely things you said when I posted this. You’re the best.

So this looks freaking amazing and putting pork and beer on things is my happy place. Sadly though I’m allergic to mushrooms. Which super sucks because they’re tasty and everyone is putting them in stuff now. Would this work just taking them out? Is there a replacement that maybe wouldn’t end up with me covered in hives and my throat closing (but my tummy so happy)?

Oh no! Mushrooms are yummy, but definitely not worth anaphylaxis. Unfortunately, there really isn’t a replacement for them that’s an easy swap. I’d say add a little bit of sun-dried tomatoes, and a cup of chickpeas (maybe try roasting them first?) and add about 1/4 cup beef broth for flavor. Good luck and stay safe out there in this fungus infested world!